I love it when you’re fluffy
I love it when your edges are slightly brown
I love the way butter melts over you
I love how maple syrup always complements you
I love pairing you with caramelized bananas
I love it when you’re dotted with blueberries
I love how you’re always a part of slow mornings, newspapers and dreamy skies
I love how I get get a whole stack of you all to myself
I love the million ways to eat you
Mostly, I love how you always start my day off right
It’s rather crazy to imagine how something as humble as a pancake has sparked countless conversations between me and the people around. There’s been times where we’ve been so disappointed with a certain spot’s pancakes that the whole group has decided to boycott the establishment. Then there has been the debate on which joint serves up a better pancake. And how do you even decide what makes a pancake better than another? Do box mixes count? Is it really a crime that the hotcakes from Maccas is up on my list of good pancakes? What the hell is a flapjack? Can we even include crepes in our pancake hunt?
Fluffy, lightly golden, unsalted butter, hint of vanilla, real maple syrup. Fulfill that; and I don’t really care where you got your pancakes from.
Yet, I haven’t met a gluten free pancake out there. Much less meet one that I like. And for the sake of my sanity, I decided to make my own. Lucky I had company to help consume some of the pancakes. This recipe makes…a lot of pancakes.
Clinton St Baking Company Cookbook Pancakes (adapted to gluten free)
2 cups GF flour blend
1/2 tbsp + 1/2 tsp baking powder
1/3 cup sugar
pinch of salt
3 large eggs, separated
1 1/2 cups whole milk
6 tbsp unsalted butter, melted
1 tsp vanilla extract
blueberries, chocolate chips, sliced bananas optional
1) Measure and sift all dry ingredients into a large mixing bowl; flour, baking powder, sugar and salt
2) In another bowl, whisk together the yolks,milk, melted butter and vanilla, until combined. Whisk wet ingredients into dry ingredients.
3) Whip egg whites in a bowl of a stand mixer until soft peaks form (soft in the middle). Carefully fold half the egg whites into the batter, before folding in the remaining whites. It should look like whitecaps in the ocean with foam on top.
4) Heat a griddle (I use a non-stick frying pan) until hot. Grease with unsalted butter (I used an oil spray). Drop 1/4 cup of pancake batter on the frying pan and cook until bubbles start to appear on the surface. If using, add the toppings to the pancakes now before flipping over.
5) When pancake is golden brown on both side, remove with a spatula. Repeat with remaining batter and filling.